SALAD BAR

With the great variety of salad leaves now available, it’s no wonder salads have become the stars of modern cuisine. Salads offer a variety of textures, colours and flavours to a meal, and are an easy way to ensure we get those all-important five servings of vegies each day.

LETTUCE & OTHER LEAVES

The leaves used for salads can range from iceberg, cos, chicory, radicchio, mignonette, witlof and watercress to baby spinach leaves. It is essential to select well when you buy. Leaf vegetables should be crisp and brightly coloured for their type, and have a sheen. The golden rule is to purchase in season, when they are at their peak and, therefore, less expensive. Buy only as much soft-leaf lettuce or other soft leaves as you plan to use within a day or two. If buying iceberg or cos lettuce or cabbage, choose a size you will use in less than a week. Buy witlof and radicchio no more than 2 or 3 days ahead. Thoroughly wash all your salad leaves, whether they have been pre-washed